Shrimp Green Curry

Green Curry is a popular curry in Thai Cuisine. The main ingredients used in Green Curry Paste are Green Chillies, Shallots, Garlic, Galangal, Kaffir Lime, Cilantro Roots, Shrimp Paste and Lemon Grass. Green Curry Pastes can be made ahead and frozen for later use. This paste is readily available in Asian supermarkets. Kaffir Lime rinds, Lemongrass, Basil Leaves and Galangal are used in many Thai Recipes. I was inspired by Thai Green Curry in Madhur Jaffrey’s book and decided to make Shrimp Green Curry with whatever ingredients I had with me. I adapted the Curry using few South Indian ingredients.

Shrimp Green Curry

This Curry goes perfectly with Rice and Rotis. It has a perfect balance of sweet, sour, spicy & salty taste.

Ingredients for Green Curry Paste

Indian Green Chillies – 4 or 5 (Alter according to your spice tolerance)

Garlic – 3 cloves

Chopped Shallots – 1/2 cup

Fresh Galangal/Ginger – 3 thin slices

Fresh Kaffir Lime Rind – 1 thin slice (I used Lemon rind/zest)

Cilantro Leaves (Separated from a small bunch) – 1/4 cup

Black Pepper – 1/2 tsp

Shrimp Paste – 1/2 tsp

Cumin Powder – 1/4 tsp

Coriander Powder – 1/2 tsp

Fresh Lemongrass (thinly sliced) – 2 tbsp ( I skipped this)

Water – as needed

Main Ingredients

Raw Shrimp (Peeled & Deveined) – 1 lb

Diced Green Bell Pepper (Capsicum) – 1 big (optional)

Thick Coconut Cream – 4 tbsp (I used the Cream accumulated at the top of Canned Coconut Milk)

Coconut Milk – 3/4 cup

Fish Sauce – 1.5 to 2 tbsp

Tamarind Paste – 1 to 2 tsp

Brown Sugar – 1 to 2 tsp

Julienned Lemon rind – 1 tsp

Oil – 2 tbsp

Basil Leaves – 15 to 20 (I substituted this with a sprig of Curry Leaves)

Fresh Kaffir Lime Leaves – 2 ( I skipped this)

Salt – to taste

Water – as needed

Preparation Method

Blend all the ingredients for the Green Paste with a few tablespoons of water to make a smooth paste. Keep it aside.

Heat 2 tbsp oil in a large pan. Add the green curry paste and stir fry for a few minutes.

Throw in the curry leaves and saute for 2 minutes.

Add 4 tbsp of Coconut Cream and stir fry until the paste is lightly browned.